The Best Slow Cooker Dump Moroccan Chickpea Stew Dinner Vegetarian
An aromatic and hearty plant-based stew that takes only minutes to prep. Packed with sweet potatoes, chickpeas, and warm Moroccan spices.
- Prep Time: 10 mins
- Cook Time: 8 hours
- Total Time: 8 hours 10 mins
- Yield: 6 servings
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Moroccan
Ingredients
2 cans (15 oz each) chickpeas, rinsed and drained
2 large sweet potatoes, peeled and cubed
1 can (14.5 oz) diced tomatoes
1 large red onion, diced
4 cloves garlic, minced
1/4 cup dried apricots, chopped
3 cups vegetable broth
1 tbsp ground cumin
1 tsp ground ginger
1 tsp turmeric
1/2 tsp cinnamon
2 cups fresh spinach
Juice of 1/2 lemon
Instructions
1. Place chickpeas, sweet potatoes, onion, garlic, and dried apricots in the slow cooker.
2. Add cumin, ginger, turmeric, cinnamon, salt, and pepper.
3. Pour in the diced tomatoes and vegetable broth; stir to combine.
4. Cover and cook on LOW for 7-8 hours or HIGH for 4 hours.
5. 10 minutes before serving, stir in the fresh spinach and allow it to wilt.
6. Add fresh lemon juice and serve warm over couscous or with pita.
Notes
For a creamier texture, mash a few of the sweet potatoes against the side of the pot at the end. Use fire-roasted tomatoes for extra flavor.